|Country of origin||USA|
Sus scrofa domesticus
The Chester White was first developed around 1815-1818, using strains of large, white pigs common to the Northeast U.S. and a white boar imported from Bedfordshire. Some historians conjecture that Chinese pigs were also added to the mix.
By 1884 a breed association was officially formed but competing organizations, sometimes for individual strains, continued to appear into the early 20th century. Finally in 1930 all breed organizations were consolidated under the Chester White Swine Record Association, an act which aided the spread of the breed into the rest of the country.
Today the Chester White is a versatile breed suited to both intensive and extensive husbandry. Though not as popular as the Duroc, Yorkshire, or Hampshire, the Chester White is actively used in commercial crossbreeding operations for pork. The Chester White is the most durable of the white breeds; it can gain as much as 1.36 pounds (0.62 kg) a day and gain 1 pound (0.45 kg) for every 3 pounds (1.4 kg) of grain it is fed. Their pale color leaves Chester Whites prone to sunburn; they must be given access to shade in the summer.
- Lewis, Celia (2011). The Illustrated Guide to Pigs: How to Choose Them, How to Keep Them. Skyhorse Publishing. p. 57. ISBN 978-1-61608-436-3.
- Ekarius, Carol (2008). Storey's Illustrated Breed Guide to Sheep, Goats, Cattle and Pigs. Storey Publishing. p. 188. ISBN 978-1-60342-036-5.
- "Breeds of Livestock - Chester White". Oklahoma State University Dept. of Animal Science.
- Dohner, Janet Vorwald (2002). The encyclopedia of historic and endangered livestock and poultry breeds. Yale University Press. pp. 175–176. ISBN 978-0-300-08880-9.
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